That oster looks really nice. My toaster oven died, had to get a new stove so I got one with double ovens, the top is small and heats quickly. Kinda wish I had gone with a single large oven now and stuck with a countertop like yours. I did not see anything that nice around here though when I was looking.

That sounds so great. I could use a second oven and might have to consider one like this when the time comes.

Madonna

Looks good, AnnT. I won't give up counterspace for an oven if it won't fit a 9 x 13 pan. Have picked up three vintage ovens, two identical and the third that I bought and am using now because it is a taller oven, similar in scale to your Oster.

Ci_lantro, This one does fit a 9 X 13". In fact it will fit a larger pan. Maximum size of a pan or casserole is 15" wide and 13" deep. I plan to order a pizza stone that is 15" X 12 1/2".

Nice!

I would love to have one of these but it seems logical (to me) that these type of ovens get hot on the exterior like a toaster oven, how do you protect your counter top from the heat?

Ghostlyvision, I have had a toaster oven off and on for years. I've never even thought about the counters. It has never been an issue. I would assume they wouldn't sell as many if there was an issue with damaging counters.

"----how do you protect your counter top from the heat?"

All electric appliances cannot exceed the power limit a wall outlet can supply, which is 15 amps. This oven is a very big appliance with a lot of metal to heat up. In order to shorten the heating time, it has to have very good insulation. I don't think it will heat up the counter top much.

dcarch

Nice oven, AnnT, I hope it lives up to your expectations. Here the only thing I need to get is a new toaster, and I'll do that eventually, I'm not in a hurry. Elery never eats toast and I have one slice per day. My current toaster doesn't toast evenly, but I got it for $10 when we were moving and needed one here. So one side toasts, I flip it over and the other side toasts, LOL.

I used to worry about the heat from the small Nesco on my countertops, so I just put a sturdy wooden cutting board under it. Soon I figured out that it didn't really cause any problems at all, and stopped using the cutting boards. I'm more concerned about the steam compromising the cabinet finish when I push it too far back, under the top cabinets!

Annie

Okay, thanks for the reassurance AnnT, dcarch and Annie.

Ann, I've seen that at Costco. In fact I saw it after I bought our Cuisinart Oven. Do the French doors stay open on their own?

I sure love our Cuisinart, and I'm sure I'd love this one as well. Like you I seldom use our large oven. Only when I'm roasting several things at once, or using my big 12" Lodge skillet.

I do find that when I bake bread and rolls in the CO, it browns the tops too quickly even when I use just the bottom rack.

This one does fit a 9 X 13". In fact it will fit a larger pan. Maximum size of a pan or casserole is 15" wide and 13" deep. I plan to order a pizza stone that is 15" X 12 1/2".

That's certainly impressive. Gorgeous oven, and love the side by side doors. But why, why did you have to get that??? You know I'm in need of a toaster oven (not 2!) and I want the CSO, but gosh, that looks great!

Please continue to post about it, and compare it to the CSO as well. Wow, I sure don't want to get two... DH would shoot me. Even though it is reasonably priced.

Jasip, yes, when you pull on one handle it opens both doors and they stay open until you close them. And unlike the manual model, the digital has a light which stays on during cooking. Wasn't sure I liked that feature initially, but I have come to appreciate it. The oven even accommodates a 6 quart Dutch Oven with lid.

I've been testing the different settings. Yesterday I made toast. You wouldn't buy this oven if you planned to use it as a toaster. It did toast but took a long time. I wasn't planning on ever toasting in it so that wasn't a disappointment.

Today, I'm going to bake two baguettes. They are proofing as I type. The dough was made on Saturday. I will line the oven with three smaller stones which will allow me to bake two 14" baguettes.

2ManyDiversions, I'm still in love with the CSO.

I've tried every setting and all performed beautifully. From roast chicken to homemade bread to the best ever roasted potatoes. Makes the best toast. Even the steam function. I steamed Red Snapper with garlic and ginger for Moe last week which he really enjoyed.

Although smaller the CSO will be my go to oven for everything except larger cuts of meat or casseroles, like lasagna or similar.

I'll report back on the bread later today.

Thanks so much Ann... any details will be appreciated by all!

I think this can be used as a smoker.

dcarch

2ManyDiversions. I'm ordering a stone that is 15" X 12" which will allow me to bake four nice size baguettes or four small to medium boules. The CSO automatically steams at the beginning of the bake so I still plan to bake breads in the CSO. But it is nice to have the option of baking larger loaves as well. Or baking a big batch at the same time. Half in one and half in the other.

I improvised today with three small stones and also added a small pan during the preheat so I could add ice cubes for the steam.

I was able to get two baguettes baked. One is 15" and the other 13".

Here they are just after they went into the oven.

After 15 minutes on Turbo Convection at 450°F.

And just out of the oven after 25 minutes.

Fantastic photos! Good gosh that is huge! I also improvised in my (regular) oven with a small container of water and later ice cubes when I realized the water wasn't doing it... I found ice did help steam, but wasn't thrilled to do it.

Those baguettes are practically standing on tip toes in the oven (nice lighting too), they rose so beautifully!

You could bake bread without it touching the top burners ; )

Ann, you are making my final decision tough (and glad I can take some time with it) - I love the size of that, the doors and handles too, but the really like steam function you've described on the CSO. Darn.

Can't wait to see the crumb at some point, looks like you've got great 'holey grail bread' {sorry, couldn't help that!}.

ETA: I know you've got to wait to slice. Going offline to work now... any thoughts at any point on this vs. the CSO would be hugely appreciated by me! Expect questions though... you know me.

dcarch... ran a search quickly, but couldn't find anything on the topic...

I think this can be used as a smoker.

How so? (And wouldn't that be great!)

"---How so?"

Get one of this and smoking pellets, light it up and put it inside the oven. You will need to turn on your kitchen exhaust fan or smoke outdoors.

http://www.amazenproducts.com/product_p/amnts.htm

You may even have your pizza taste a little like wood fired oven pizza.

dcarch

2ManyDiversions, I should have waited a little longer to slice but since Moe really, really wanted a slice, I caved. Not bad considering It was still a bit warm.

Lots of shine.

Beautiful, beautiful bread, AnnT, you killin' me here. (sigh)

That's a nice little oven, I saw them today at the local Meijer for $265.99, so you got a great deal, I think.

With my double wall ovens, I definitely don't need another oven, but you reminded me that I really need to get some stones for baking. I use my cast iron griddle for baking a single boule, but it's too small for a pizza and I broke the round stone I had. I'd like a bigger one anyway.

Annie

I think QVC currently has that model for $142.96 in 4 colors (don't usually shop with them, but hey, the price can't be beat).

Ann, your baguettes came out beautifully! I'm not seeing that you sliced it too soon, the shine and 'flavor pockets' - holes, are wonderful! It looks like the famous "ann_t perfect bread" to me! Don't you hate yourself a little when you slice your bread a tad too soon, though? I sure do. And it's usually because it's late and DH is hungry, or I'm anxious to see the crumb - mostly the former : )

I don't know, I'm confused now. I love the steam function of the CSO for breads - I doubt from what you say that can be beat by any other toaster oven. On the other hand, the size of that Oster means I could bake large items and casseroles and basically have 2 ovens without having 2 wall ovens, I could bake cookies in both ovens (cutting down time) - and I do like the doors - leaves room on a countertop for a hot pad to place your dishes just in front, which I often wish I could do with my pull down door toaster oven.

Weighing the two, I am currently hard-pressed to say which I'd go with (and I can only get one - DH literally had a fit when I mentioned the Oster, thinking I might want both!)

Do you intend to test this out further as time goes by, as you did the CSO? Baking breads, chicken, etc.,? Your halibut was amazing.

Also as time goes by, and if you do further testing (I'm assuming you will, you bought it to bake in, after all), would you comment on the steam vs. non-steam and let us know what you think about it? Also, I've seen some comments about the space between the doors - is it bothersome, or does it leak much heat (summer baking).

And lastly (told you I'd have 2many questions) you said the toasting wasn't as nice as the CSO - is it slower or clearly not as nice in overall toasting? Ours is uber slow, so anything else would seem speed-of-light to me, perhaps.

dcarch, have now had a moment to look at the amazen tube and pellets - wow, that puts out some serious smoke! And it does so for a long, long time. My smoke bombs (just foil pocket with a tiny hole, dry wood chips) put out a tons of smoke, but it goes fast, so I have to make and add more when grilling for a while.

That might be something for our grill to try out - and yes, I'd use it for pretty much everything. Pizza too : ) I've seen one can cold smoke cheese on the grill also using that. Thank you for bringing that to my attention. Apparently you can buy the pellets at a big box store or order them online.

2ManyDiversions, the choice will depend on what you intend to use it for. If I could only have one, then I would definitely go with the Steam Oven. Especially since there is still the option of the stove oven for larger roasts, casseroles, etc.. And if you intend to toast than the steam oven is the one to go with. The oster as far as I'm concerned is useless as a toaster. Although it has that option, a toaster it isn't.

Not like the CSO.

Yesterday's Bread - Today's toast.

If you are using the bake steam setting, things cook so much faster too. Last night I baked an accorn squash on the steam bake setting and it was done in 30 minutes. Cut in half and cut side up. Next time I'll bake it most of the way cut side down because this way water won't collect in the hollows.

With the CSO and the now defunct Waring Oven, I did not miss using the big oven. And now with the Oster, I can't see using the big oven at all, unless I was roasting a 20 pound turkey.

Maybe you will find them both on sale, like I did and you will be able to justify buying both. I was able to buy them both for less than $400. and that is Canadian dollars.

I used the Oster last night to roast a Crown Roast of Pork. So I know the roasting function works. Next time I want roast chicken I will also use the Oster, just as a test.

The tiny gap in the two doors is apparently deliberate. Doesn't interfere with the oven's performance. It was apparently engineered into the oven for air circulation. And an added benefit for those that use a digital thermometer, the gap will accommodate the cord.

Well, that pretty much settles it for me, then {typing as I eat lunch, gawd your toasted bread made me so hungry!}. The CSO it is. Toasting is pretty important to me. I could probably swing both (if not right after the reno, then at some point later), if I found a good price for just one - like the QVC price - that's good IMO for the Oster. It's the lack of countertop space we'll have. Our kitchen is not very sizable.

Hard to believe you baked an acorn squash in 30 minutes. Clearly steam has more advantages than just baking bread.

Bowing out here (but still watching with enthusiasm) for others to ask questions about the Oster : ) Thank you so much Ann!

No questions, I'm just drooling over that toast.

2many, for what it's worth, if I were going to buy one I'd probably go with the CSO too...

Annie

For me, a counter top oven must have rotisserie. The best way to roast meat is with a rotisserie. I also use mine to roast green coffee beans.

dcarch

A rotisserie, is the one option I wasn't interested in. Most of the grills I have owned over the years have had a rotisserie and I learned early on that a chicken or a roast done on the grill turned out equally as well as one done on the rotisserie, but without the hassle.

I actually did a comparison test one time roasting a chicken on the rotisserie and one over indirect heat and no one could tell the difference between the two birds.

For the longest time I thought butter was 'the enemy', but stopped that nonsense some years ago. Ann, I love that you show your amazing bread, toasted with a good bit of butter melting on it! I remember you commented on not needed a rotisserie for our grill... I'm anxious to grill a while chicken now without one. Have a good meat thermometer now, but haven't had a moment of late to look at the directions.

Thank you Annie, I agree and am feeling good about the CSO.

Dcharch, we had a rotisserie on an older rusty grill (not in the grill graveyard) and I used it - amazing chicken, but yes, it took some attention. I think I'll try the non-rotisserie method and see what it's like. I do think steam in the oven is something I'd love to have, particularly for breads.

Please post your review after you've had it a while, 2Many.

2ManyDiversions, about 30 years ago, I needed a new grill and bought my first Weber. It didn't come with a rotisserie, but there was the option to purchase one. When the owner of the store delivered the grill, I asked him about getting the Rotisserie and he told me, he would sell me one but told me that I really didn't need one and proceeded to tell me how to roast the perfect chicken on the grill over indirect heat. And he was right.

Over the years I have purchased new grills, and they often came with the rotisserie. My favourite grill was a DCS. It would get up to over 1300 °F with two sides on and over 700°F with just one side lite. No rotisserie. I used this grill to test Beer Can Chicken side by side with a chicken cooked on the grill. Other than the fact that the Beer Can chicken wasted a perfectly good can of beer, there was no difference in the two chickens. So much for that gimmick.

The grill I have now is not anything special, but it has six burners and has a rotisserie which has never been used. Still in the box somewhere.

writersblock, I will be happy to, thank you for asking me, but I won't order it until after this first phase on our renovations, which may take up to a year. I worry all the dust might hurt it. Meanwhile, I'm using our old one, which if if bites the dust (pun intended) is more than fine with me : )

Been meaning to do a review on another kitchen appliance I love (Ankersrum mixer) but haven't had time to do all the testing and comparisons I want to try. Now that I've got only folding tables to work on, that also won't be forthcoming for some time : ( It was a very special gift from DH, which he loves now that I've made him cinnamon rolls (never did those before it).

Ann_t, I laughed a good minute! I saw a youtube on beer can chicken the other day and thought it a hoot - kinda looks like the chicken is standing up! But I do thank you for the input, seriously. I've only given our Weber a bit of time to heat up (3 burner with a side burner for pans) and it gets to 600 F that I know of -with all 3 burners on high. Probably doesn't get much hotter, but 500 is good enough for me. It's got one of those phone apps for a temp gauge which I've read is awful. I don't intend to bother with it.

When I've more time, I want to try several things with indirect heat on the grill. Chicken would be the first, aside from bread and pizza already done... reminds me, I need to make more dough. I'd love to try a roast as well.

I made a lemon pound cake for Kevin's birthday, which I baked in a small tube pan in the toaster oven, and I should have used my large oven, but the pan fit inside, and so I thought it would be okay, but the top got too brown and baked a bit unevenly, even though I rotated it halfway through. I also had to lower the rack, but at least the cake did not get too brown on the top.

How do you counter ovens work with cakes? Not that I make that many cake, but I would prefer not to use my large oven for them. How adjustable are the racks, for height? Can you broil in them? I make German Apple Pancakes in a 10" iron skillet (won't fit in my TO) that I finish by broiling the top. How would you handle this?

I think I also need to get a non-stick skillet (10") that I can put in the oven, as sometimes things stick to my cast iron. The non-stick pans I have are about 7", I think, and I got them just to see if I liked the finish, and I decided that I do. I just use them to make single egg omelets and crêpes, although I also have a crêpe pan.

I can't understand the whole idea about beer can chicken, but rotisserie chicken is different that it can cook the bird more evenly with beautiful crispy skin all around with the wonderful flavorful juice staying inside.

My favorite lunch is rotisserie chicken at Cafe Centro (200 Park Ave, NYC).

Costco is famous for their rotisserie chicken. Every year, 60,000,000 are sold. If you add up all other supermarket food chains, where rotisserie chickens are also sold, may be 4 x 60,000,000 rotisserie chickens?

dcarch